Pizza Chicken
Juicy chicken breasts baked in pizza sauce with melted mozzarella and pepperoni for an easy weeknight dinner.
Equipment
- ovenproof skillet or baking dish
- Tongs or spatula
- Measuring Spoons
- Knife and cutting board
- Meat Thermometer
Ingredients
- 1 1/2 to 2 pounds boneless skinless chicken breasts about 4 medium breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil divided
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 24 ounces pizza sauce 1 jar
- 1 1/2 cups mozzarella cheese shredded
- 12 slices pepperoni
Instructions
- Place a rack in the center of the oven and preheat to 375°F (190°C).
- Pat the chicken breasts dry and season both sides with the kosher salt and black pepper.
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. When hot, add the chicken and sear 2–3 minutes per side until golden brown; the chicken does not need to be cooked through. Transfer chicken to a plate.
- Reduce heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the chopped onion and sauté about 5 minutes until softened.
- Add the minced garlic and Italian seasoning to the skillet and stir for 30 seconds, then pour in the pizza sauce and simmer for about 5 minutes.
- Return the seared chicken to the skillet, nestling each piece into the sauce. Sprinkle the shredded mozzarella evenly over the chicken and arrange the pepperoni slices on top.
- Transfer the skillet to the preheated oven and bake 20–25 minutes, until a thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
- Remove from the oven and let rest for a few minutes before serving.
Notes
- Use an ovenproof skillet so you can move directly from stovetop to oven.
- Do not over-sear the chicken since it will finish cooking in the oven.
- Check internal temperature to ensure chicken reaches 165°F.
- Use pre-shredded or freshly shredded mozzarella based on preference.